Caramel and mint layer cake

This cake is inspired by a traditional South African pudding called Peppermint crisp tart, made from peppermint crisp chocolate and tinned caramel. Peppermint crisp chocolate is South African and you can purchase in the UK from a South African shop or use mint chocolate such as aero mint. This recipe combines a vanilla sponge with a caramel frosting sprinkled with mint chocolate. Strangely enough the combination of caramel and mint works very well, however if you are not a mint fan replace the mint chocolate with milk chocolate or omit the chocolate all together and have a caramel cake.

The sponge and frosting can be made in advance but I would advise assembling and serving on the day. Do keep the cake in the fridge and it will keep for about 3 days once assembled.